Date: 2026-03-19Category: Press ReleaseState: Union GovernmentCountry: India
QR Code-Enabled Identity Cards and Digitally Traceable Food Packets in Indian Railways to Eliminate Unauthorised Vending and Ensure Verified Onboard Catering Services for Rail Passengers
**Executive Summary**
The Ministry of Railways is implementing QR code-enabled identity cards and digitally traceable food packets to eliminate unauthorized vending and ensure high-quality onboard catering. These measures, supported by mandatory FSSAI certification and modern base kitchen infrastructure, aim to enhance food safety and hygiene for rail passengers. Ongoing initiatives include real-time CCTV monitoring, third-party audits, and strict enforcement of the Railways Act, 1989.
**Key Points / Main Content**
* **Anti-Unauthorized Vending Measures**
* Unauthorized hawking is prohibited and punishable under Section 144 of the Railways Act, 1989.
* Catering staff, vendors, and helpers must carry mandatory QR code-enabled Identity Cards.
* Staff QR codes provide verified details, including name, Aadhaar number, medical fitness, and police verification.
* Regular inspections and special drives are conducted by the RPF, IRCTC, and railway officials to curb unauthorized activity.
* **Food Traceability and Quality Control**
* Food packets must feature QR codes displaying the manufacturing date and the name of the producing kitchen.
* Meals are supplied exclusively from designated, modern base kitchens using branded and shortlisted raw materials.
* Mandatory FSSAI certification is required for every catering unit.
* Regular food sampling, third-party audits, and customer satisfaction surveys are conducted to monitor quality.
* **Operational Hygiene and Monitoring**
* CCTV cameras are installed in base kitchens to monitor food preparation.
* Food Safety Supervisors are deployed at base kitchens, while IRCTC supervisors manage on-board services.
* Pantry cars and base kitchens undergo regular deep cleaning and periodical pest control.
* Food Safety Officers conduct surprise inspections to ensure compliance with safety norms.
* **Staff Training and Development**
* IRCTC provides regular training to catering staff to improve skills in communication and courteous behavior.
* Training programs focus on service standards, personal grooming, and hygiene.
**Impact Analysis**
**Rail Passengers**
**Impact:** Passengers receive safer, hygienic meals from verified sources and can trace the origin of their food packets.
**Action Required:** Can utilize QR codes to verify staff authenticity and check food manufacturing details.
**Catering Staff and Vendors**
**Impact:** All personnel must be officially verified and documented, eliminating the presence of unauthorized workers.
**Action Required:** Must carry QR code-enabled ID cards and undergo regular training in hygiene, grooming, and customer service.
**IRCTC and Railway Officials**
**Impact:** Enhanced oversight capabilities through digital tracking and CCTV monitoring.
**Action Required:** Must conduct regular inspections, oversee base kitchen modernization, and ensure all units maintain FSSAI certification.
**Food Safety Officers and Auditors**
**Impact:** Increased responsibility for maintaining standards through rigorous inspection and sampling protocols.
**Action Required:** Perform surprise inspections, conduct third-party audits, and certify catering units according to FSSAI norms.
Key Entities Referenced
Section 144 of Railways Act, 1989: The legal provision that prohibits unauthorized hawking and vending in passenger areas of Indian Railways, making it a punishable offense.
Indian Railway Catering and Tourism Corporation (IRCTC): The agency responsible for managing onboard catering services, deploying supervisors, conducting staff training, and implementing digital traceability measures.
Food Safety and Standards Authority of India (FSSAI): The regulatory body whose certification and inspections are mandatory for all railway catering units to ensure compliance with food safety norms.
Ministry of Railways: The central government department overseeing the policy to eliminate unauthorized vending and modernize onboard catering services.
Ministry of Railways
QR Code-Enabled Identity Cards and Digitally
Traceable Food Packets in Indian Railways to
Eliminate Unauthorised Vending and Ensure
Verified Onboard Catering Services for Rail
Passengers
Modern Base Kitchens, Mandatory FSSAI Certification, CCTV
Monitoring, Surprise Inspections and Third-Party Audits are
Delivering Hygienic and High-Quality Meals to Passengers
Posted On: 19 MAR 2026 1:37PM by PIB Delhi
Unauthorized hawking and vending in the passenger area on Indian Railways is prohibited. It is an
offence punishable under Section - 144 of Railways Act, 1989. Regular inspections are conducted by
designated officials and RPF to check and prevent entry of unauthorised vendors in trains. Special
drives are also conducted by Railways and IRCTC officials to curb unauthorised vending in railway
premises from time to time.
To establish identity of the authorised vendors in trains, issuance of QR code enabled Identity Cards in
the name of individual vendors/helpers/staff deployed for managing onboard catering services has been
made mandatory. This QR code is linked to establish authenticity of the staff by displaying the Vendorβs
name, Aadhaar No., Medical Fitness, Police verification details, etc. Other measures taken to curb
unauthorised vending include QR code on food packets which displays name of kitchen and date of
manufacturing etc.
The following measures have been taken to improve quality, hygiene, and food safety:
β Supply of meals from designated Base Kitchens.
β Commissioning of modern Base Kitchens at identified locations.
β Installation of CCTV Cameras in Base Kitchens for better monitoring of food preparation.
β Shortlisting and use of popular and branded raw materials, like cooking oil, atta, rice, pulses, masala
items, paneer, dairy products etc. for food production.
β Deployment of Food Safety Supervisors at Base Kitchens to monitor food safety and hygienic
practices.
β Deployment of on-board IRCTC supervisors on trains.
β Regular deep cleaning and periodical pest control in Base Kitchens and Pantry Cars.β In order to ensure compliance with Food Safety Norms, Food Safety and Standards Authority of India
(FSSAI) certification from designated Food Safety Officers of each catering unit has been made
mandatory.
β Regular food sampling as a part of the inspection and monitoring mechanism to ensure quality of
food on trains.
β Third Party Audit is done to examine hygiene and quality of food in Pantry Cars and Base Kitchens.
Customer satisfaction survey is also conducted.
β Surprise inspections by Food Safety Officers.
β Regular training is conducted by IRCTC to enhance the skills of catering staff, focusing on customer
service areas i.e., communication, courteous behaviour, service standards, personal grooming, and
hygiene.
This information was provided by the Union Minister for Railways, Information & Broadcasting and
Electronics & Information Technology, Shri Ashwini Vaishnaw, in a reply to a question in Lok Sabha
on Wednesday.
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Dharmendra Tewari/ Dr. Nayan Solanki/ Manik Sharma
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